At Easter it’s time for a yeast braid again. The following recipe can be used for a classic yeast braid or, with minimal modification, as an Easter bunny.
I’ll tell you how to do both.
Braiding a yeast braid is also a study in its own right. I chose a two-strand braid here. Anyone who likes to braid their hair or make macrame is well prepared here. In the recipe you will find a picture of how to start.
If you only want to have a yeast plait, simply take the entire dough and braid it. If you want to have several small gluten-free Easter bunnies with a pudding filling made from gluten-free yeast dough, either use the whole dough or use half the dough for Easter bunnies and the other half for the yeast plait.
If the whole dough is taken, about 6 Easter bunnies come out or a 30 cm long yeast braid.
- 1 pack of dry yeast
- 50 ml warm water (not higher than 30°c)
- 1 tsp honey
- 100 ml warm water
- 1 egg
- 50 g soft butter
- 140 g rice flour
- 80 g tapioca starch
- 50 grams of sugar
- 2 grams of xanthan gum
- 1 pinch of salt
Decoration for the yeast braid
- crystal sugar
- 1 egg yolk
Decoration and filling for the Easter bunny
- 1 pack of pudding powder
- 400 ml milk
- 50 grams of sugar
- 1 tsp lemon juice
- 100 g powdered sugar
- Mix dry yeast with water and honey and leave to rest for about 10 minutes.
- Beat the water with the egg until foamy and add the softened butter.
- Mix the dry ingredients and gradually add to the butter-egg mixture.
- Knead the dough well and let it rise for at least 30 minutes.
Here's how to proceed if you want to make Easter bunnies:
- While the dough is resting, start making the pudding. Mix this according to the instructions on the pudding powder packaging. But take a little less liquid, for example if 500 ml are required according to the instructions, then only take 400 ml.
- Let the pudding cool while you continue working with the dough.
- Divide the dough into as many pieces as you want Easter bunnies. Form balls and form a strand from each of them. Once you have this, form the Easter bunny out of the strand. To do this, simply lay one end of the strand next to the other end. Then take one end and cross it over the strand so that the end is on the other side.
- Place the Easter bunnies on a baking sheet and fill the pudding into the round gap.
- Now mix the icing sugar. For the time being, be very economical with the lemon juice and wait a little before you add more lemon, because the mixture will quickly become too liquid and you will need more powdered sugar unnecessarily.
- Spread the bunny dough with the icing and bake the bunnies at 180°c for about 25 minutes.
Here's how to proceed if you want to make a yeast braid:
- Halve the dough and shape into balls. Then roll both balls into strands.
- Both strands should be about the same length. Then put them on top of each other like a cross and fold the bottom one over so that it looks like 4 strands.
- Then start on the outside and work your way in, alternating over and under the strand until the yeast braid is braided.
- If you want some color on the yeast braid, you can brush an egg yolk on top and sprinkle some granulated sugar over it.
- Then put the braid in the oven at 180°C for about 15 - 20 minutes.
Thank you for trying my recipe! Your Nele from travel + free ♥ ️